Cherry Ripes are one of the most popular candy bars in Australia, but with regular ingredients being mostly sugar plus some flavour, colour dairy and gelatine, I was curious to come up with a different version. And oh, does it taste good! Introducing – the Cheery Ripe!
1 cup shredded coconut
1/2 cup cashew or almond flour or pulp from making nut milk
1 cup pitted cherries
sweetener: 4 dates, depitted – or 3 TBSP coconut syrup / xylitol / maple syrup / rice syrup – or stevia, to taste
1/2 vanilla bean, scraped
1 TBSP coconut oil
1 pinch sea salt
Chocolate to dip:
1/4 cup coconut oil, melted
1/4 cup raw cacao powder
3 TBSP coconut syrup / maple syrup / rice syrup
How to make raw vegan Cherry Ripes:
Blend coconut and nuts until smooth, scraping down the blender container as necessary.
Set aside in a bowl.
Blend remaining ingredients until smooth.
Add to the coconut mix and stir together until well combined.
The dough should be sticking together loosely – if it is too wet, add more coconut, if it is too dry, add some cherries or a small dash of water or nut milk.
Line a square baking tray with parchment paper.
Press dough firmly into the tray, freeze for 1 hour to set.
Once set, cut into slices and use two forks to dip into chocolate.
Stir all ingredients together with a fork or spoon.
Dip the frozen bars in the chocolate and put them back in the freezer to set.
Store refrigerated or even frozen – no need to thaw these babies!
Any crumbs and leftovers? Mix together with chocolate for some cherry ripe chocolate bark, pour into flat dish and let it set in the freezer.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!